Preheat oven to 350F and grease a 9.5 inch pie dish with non-stick spray.

Add almond flour and cocoa powder to a bowl and mix.

Stir in melted coconut oil, maple syrup, vanilla, and salt.

Press into the bottom of pie dish and up the sides. Bake for 20 minutes.

Let pie dish cool while preparing the filling.

In a double boiler (a saucepan with water and a glass bowl on top), melt together the chocolate chips and coconut milk. This will take about 10 minutes to get completely melted. Stir often.

Once melted, turn off heat and add salt and vanilla.

Pour melted chocolate filling into pie crust and top with raspberries if desired.

Refrigerate at least 4 hours before serving.

Top with powdered sugar before serving.